Purple Rutabaga

Properties

Rich in potassium, calcium, sulfur and phosphorus. Diuretic properties, laxative, disinfectant of the intestines.

Scientific and botanical name

Brassica napus var. napobrassica (Brassicaceae family like turnips or radishes). Other names: Turnip cabbage, Siam cabbage, Swedish cabbage. Rutabaga is a hybrid between a turnip and a kale. The smooth leaves resemble those of the cabbage.

Origin & Culture

Discovered in Scandinavia at the end of the Middle Ages, rutabaga was the staple food during periods of war. The sowing is early and is made in full ground. The emergence is carried out as of the end of the frost.

Preparation advice

The rutabaga can be eaten raw, but it is most often consumed cooked (cooking time 2 times longer than the turnip) After having scraped, peeled, remove the heart if it is brown.

Home preservation

Rutabaga can be stored for several weeks in the refrigerator.